Liboneats Llc

Liboneats Llc



Our service is all about great quality and make sure that our clients needs and desires are met. Our versatile and unique quality of food are created for our clients to have a long lasting memorable experience. We adapt our menus to satisfy our clients.

Cooking is my passion that I fell in love with since 2006. I enjoy the process, the perfect cut, the preparation and intangibles that lead to a client satisfaction. My goal is to satisfy my client with their eyes and in their stomach as well on the first bite or sip.


5 years in business
Serves Biscayne Park , FL


Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea


Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget


American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos

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    Frequently asked questions

    Le Cordon bleu Orlando 2011-2013

    Associate in culinary 

    8 years in the military (4 years in the Navy & 4 years in the Coast guard as a Chef)

    Worked  at Melia Orlando Resort

    Threefold Cafe

    Miami beach Edition

    Cooking is my passion but I didn't realize how much I was into it until 2006 when I joined the Navy. After I got out of the military I went to school in Orlando at Le Cordon bleu and earned my Associate's degree. I was working at Melia at the same time I was going to school and worked there 6 months afterwards. Then I moved back down to Miami where I worked Miami beach edition and threefold cafe for 1 year each. I left threefold cafe because I joined the Coast guard. While in the Coast Guard and I told myself why not have my own business with all the experiences that I have. So here I am ready to serve, please and satisfy palates.

    Services offered

    Personal Chef